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Spicy Black Beans and Rice

Spicy Black Beans and Rice


This is a fast, easy vegetarian meal idea.

Preparation Method

Prep: 10 minutes | Cook: 40 minutes | Serves: 6

  1. Preheat oven to 180 C.
  2. In a saucepan bring the water to the boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
  3. Meanwhile, pour beans into a 2 litre casserole. Sprinkle with chillies, cumin, chilli powder, salt and black pepper.
  4. Bake in preheated oven for 30 minutes. Sprinkle with cheese, spring onions and olives. Bake for 5 to 10 minutes more.
  5. Serve beans over cooked rice.


Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fiber and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.


  • 375ml 1½ cups) water
  • 100g (½ cup) medium grain rice
  • 2 tins (400g each) black or red kidney beans, undrained
  • 2 green chilies, seeded and chopped
  • 1 teaspoon ground cumin, or to taste
  • 3 teaspoons chili powder, or to taste
  • Salt and freshly ground black pepper to taste
  • 60g (½ cup) grated Cheddar cheese
  • 2 spring onions, chopped
  • Handful black olives, pitted and sliced